1-Bowl Ginger Cookies (Gluten-Free)

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Half eaten Spicy Vegan GF Ginger Cookie on a baking sheet

True story: I was photographing these while our UPS guy was dropping off a package and he said, “Wow, those look good.” So I offered him one, and the next day he said, “Those cookies were BOMB.”

That just about sums it up.

Stirring the dough for gluten-free vegan Ginger Cookies

These cookies are a play on my Fluffy 1-Bowl Vegan Gluten Free Sugar Cookies and require just 1 bowl to make!

To get that quintessential warm holiday spice, they’re infused with cinnamon, ginger, nutmeg, and molasses. Mmm.

Once mixed and chilled for 30 minutes, roll into balls, dip in cinnamon-sugar (my favorite childhood condiment), and bake to perfection. Then drizzle (or don’t, but do) with my simple 2-ingredient powdered sugar frosting.

Baking sheet filled with freshly baked gluten-free vegan Ginger Cookies recipe

I hope you all LOVE these cookies! They’re:

Tender
Perfectly spiced
Not too sweet
Easy to make
& Seriously delicious

These would make the perfect treat to have on hand during the holidays and would even make great gifts, as they hold their shape nicely and would package well.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers and happy baking, friends!

Stack of our gluten-free vegan ginger cookies with icing

1-Bowl Ginger Cookies (V/GF)

Tender, spicy, perfectly sweet ginger cookies made entirely in 1 bowl! The perfect vegan, gluten-free cookie for your holiday spread.
Author Minimalist Baker
Print
1 bowl ginger cookies square
4.77 from 59 votes
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings 15 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

COOKIES

  • 1/2 cup softened vegan butter* (1 stick = 1/2 cup // I like Earth Balance buttery sticks)
  • 2/3 cup organic cane sugar* (plus more for rolling)
  • 3 Tbsp aquafaba (chickpea brine – the liquid from a can of cooked chickpeas)*
  • 3 Tbsp molasses
  • 3/4 tsp baking powder
  • 1 tsp ground cinnamon (plus more for rolling)
  • 3/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 2/3 cups gluten-free flour blend*
  • 2/3 cup almond flour*
  • 1/3 cup cornstarch (I didn’t test it with arrowroot but think it would work the same)

GLAZE optional

  • 1 cup powdered sugar
  • 1-2 Tbsp unsweetened dairy-free milk

Instructions

  • Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper. Set aside.
  • Prepare the topping for later by adding 2-3 Tbsp organic cane sugar and 1/2 tsp cinnamon to a small bowl and mixing. Set aside.
  • Add softened vegan butter to a large mixing bowl and beat until creamy and smooth – about 1 minute.
  • Add sugar and mix on medium speed until fluffy and light – about 1 minute. Then add chickpea brine (or other egg substitutes*) and molasses and mix again, scraping down sides as needed.
  • Add baking powder, cinnamon, ginger, nutmeg, and sea salt and blend to combine. Then add gluten-free flour blend, almond flour, and cornstarch and mix on low until the ingredients are combined.
  • The dough should be thick and almost difficult to mix at this point. If too soft, continue adding 1 Tbsp each gluten-free flour blend, almond flour, and cornstarch until a thick, moldable dough is formed. Then transfer dough to the refrigerator and chill for 30 minutes*.
  • Use a cookie scooper (I like this one) or Tablespoon to measure out 1 1/2 Tbsp amounts of dough and gently roll into balls – the dough will still be soft so be gentle. Then carefully roll in the cinnamon-sugar topping and arrange on the parchment-lined baking sheets. Press down gently with the palm of your hand or a drinking glass to smash until about the thickness you want to enjoy them at. They won’t spread or rise much so keep that in mind.
  • Bake for 10-11 minutes or until the cookies appear fluffy and the edges are slightly beginning to dry out. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  • If frosting, whisk together the powdered sugar and almond milk until a thick, pourable glaze is achieved. Then drizzle over the cookies. See notes if hoping to roll out and cut into shapes.
  • Storage: Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.

Video

Notes

*I tried a similar recipe with softened coconut oil and didn’t have the best results. But if looking to avoid vegan butter it’s worth a shot!
*If you’d like to cut back on sugar, sub 1/3 cup of the sugar with 1 packet (~3/4 tsp) stevia extract- I like Trader Joe’s brand (amount as original recipe is written // adjust if altering batch size). This will make the cookies softer, so you may need to add more gluten-free flour, almond flour, and/or cornstarch to help thicken the dough.
*The chickpea brine substitutes an egg in this recipe. In its place, you can also try subbing 1/4 cup pumpkin puree, 1 egg replacer, or 1 small chicken egg if not vegan  (amounts as original recipe is written // adjust if altering batch size). I haven’t tested it with a flax egg or any of the other substitutes and can’t guarantee the results.
*You can substitute an equal amount of our NEW Minimalist Baker Gluten-Free Flour Blend for the gluten-free flour blend in this recipe.
*If not gluten-free, sub the almond flour and gluten-free flour blend with unbleached all-purpose flour. We haven’t tested it this way and can’t guarantee the results. 
*If avoiding nuts, you can try subbing the almond flour with a blend of gluten-free flour blend and cornstarch. I haven’t tried this recipe with arrowroot starch, but I believe it can be subbed for cornstarch and work the same.
*You can make the cookie dough ahead of time and refrigerate up to 2-3 days in advance. Simply let the dough rest at room temperature for 30 minutes before scooping and baking. It should be soft and moldable.
*I did not test this recipe rolling the cookies out and making them into shapes. But I believe it’s possible! Use my 1 Bowl Vegan Gluten Free Sugar Cookies recipe as a guide.
*Nutrition information is a rough estimate calculated with the glaze.

Nutrition (1 of 15 servings)

Serving: 1 cookies Calories: 208 Carbohydrates: 36.8 g Protein: 1.7 g Fat: 6.8 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 80 mg Fiber: 2 g Sugar: 19 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Phoebe, we think the cornstarch will still help to keep these soft even with all-purpose flour

  1. Karen says

    Ok, I did a taste test comparing this recipe with another that was made with a rice-buckwheat flour mix. You are my go-to for GF DF baking, but unfortunately, my 3 test tasters all agreed that the buckwheat mix recipe was moister and more delish. I made your recipe as stated, but I did use a small egg instead of the aquafaba.

  2. Suzanne Benson says

    What would be a substitute for aquafaba because I don’t eat chickpeas.
    Yum, can’t wait to make these recipes! thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suzanne, we haven’t tried it but other readers have had success using a flax egg or a real egg! Let us know how it goes!

  3. Jennifer Weiss says

    This recipe is amazing. I didn’t have the vegan butter or flax or aquafaba so I used some non-vegan items – ghee in place of vegan butter and one egg in place of the aquafaba. I used the cornstarch in place of potato starch, turned out fine! I’m going to make it vegan this weekend to see how it turns out. I didn’t do the glaze – personally I didn’t think it needs anything extra. Thanks for all your great recipes!

  4. Anna says

    I love these cookies. I used a flax egg and Bob’s Red Mill 1:1 GF flour as substitutions. The consistency of the batter was perfect and the final product too! I am always craving ginger cookies and now have a go to recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Anna. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dianne, we haven’t experimented with xylitol, so unfortunately don’t have any advice on that. Sorry!

  5. Danielle says

    These were delicious! I used butter, instead of vegan butter, and added a little grated ginger in addition to the dried amount. I did a double batch so I had to cook them a bit longer but they turned out perfectly. Chewy and so flavorful. I skipped the glaze, felt they were sweet enough. I’ll definitely make these again.

  6. Carly says

    I made these earlier today and they turned out amazing! I substituted the aquafaba with a flax egg which worked out for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dafi! Maple syrup might technically work here, but molasses is a big part of what gives gingerbread its classic color and flavor! Let us know if you give the recipe a try!

      • Luna says

        Hi , i would like to make these cookies with your gf flour blend recipe should i add the xantham gum that your gf flour recipe calls for or is it not necessary for this cookie recipe ?
        Thank you for developing delicious recipes :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Luna, the xanthan gum isn’t essential, but it does slightly improve the texture. Hope that helps!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Bridget, we haven’t tested it with an egg, but we think it would work. Let us know if you try it out!

  7. Melody says

    I’ve been on the hunt for a vegan ginger cooke for a while now. Followed the recipe but used Bob’s 1:1 GF flour in place of the blend (since I didn’t have the others on hand) + almond flour. The dough turned out very dry and crumbly. Any thoughts on why this happened and the best thing(s) to add for moisture?

    I added extra vegan butter (melted), and a smidge of water (since I didn’t want too much additional fat). My choices made the dough really sticky, so I added GF and almond flour. I took a shot and baked the cookies which lacked flavor, and when cooled, were very hard around the edges. Any thoughts advice for next time? Maybe cooking school, ha ha. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear that was your experience, Melody! Is it possible you were using 3 Tbsp whipped aquafaba instead of 3 Tbsp unwhipped (chickpea brine)? That would cause them to be dry and crumbly!

  8. Rachel says

    Hello! Would using only white rice flour instead of the GF blend work? Just curious as I don’t have the other gf flours you suggest in your recipe! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, unfortunately we don’t think it would work. They would likely have a grainy texture and not rise correctly. But let us know if you give it a try!

      • Rachel says

        All good thanks heaps for the quick response! Due to lockdown here in Aotearoa New Zealand I had to improvise a bit! :). I ended up using bakers flour, an egg, coconut oil and Arrowroot as substitutes and they came out good- mind you we can’t compare them to yours as yet! I will try using a flax egg next time so they can be vegan!! Thanks they crew seems happy. They are soft and chewy in the middle and a bit crispy on outside although haven’t properly cooled. The dough came out well. Thanks again!! I use your blog and recipes often:)

  9. Sandra says

    Hi,
    When you say 3 tbsp of aquafaba, do you mean the whipped up version or the liquid itself? And if you mean the whipped up version does it not lose it’s fluffiness and air when you knead it into the dough?
    Regards an thanks very much for the recipes!
    Sandra

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandra, in this recipe the chickpea brine is added with the other wet ingredients and there’s no need to whip it separately first. Use 3 Tbsp chickpea brine. Hope that helps!

  10. Tamara says

    So fluffy and pillowy!! I used fresh grated ginger and made the dough 24 hours in advance. I liked them a little extra gingery! They were a hit!

  11. Matt says

    Delicious. I made a huge batch to share with friends for holiday gifts and they all messaged me to say how much they loved them. I used regular flour instead of GF, but I did keep the almond flour in there.

    Best ginger cookies I’ve had. Thank you!

  12. Katie says

    Thank you for this recipe! I have made it three years in a row for the holidays and my family loves it! We usually have gluten, egg, and dairy allergies at family gatherings and I follow the recipe as written with great results. This year we were not gathering with gluten free family members so I didn’t buy gluten free flour blend and used all purpose flour instead (I still used the almond flour as indicated, just not the gluten free flour blend) and they still turned out perfectly! Wanted to leave this feedback for anyone wondering if regular flour will work.

  13. Kate says

    Hi ~ my kids and I wanted to let you know that we made this many times this Christmas season and we rolled it out and cut shapes every time and it was great! We made many batches and ended up creating the icing per the instructions but added food coloring and once the cookies we cooled, we dipped them in a color – so a green gingerbread Christmas tree and red stocking, a yellow star etc. Dipping it made the icing very smooth once dry. We all loved them. The cookies have great flavor, not too sweet so the added icing did not make it “over the top”. It was a nice combo of the earthy gingerbread with the sweet glazed icing. Thanks!

  14. Andrea says

    I’ve made this recipe with Bob’s Red Mill GF 1:1 baking flour and made a couple substitutions and the dough came out very dry and crumbly. When baking, the cookies didn’t really flatten out. I would not make these substitutions: oat flour instead of almond flour and flax egg instead of aquafaba. I’ll have to try them again when I have all the right ingredients.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, sorry to hear they didn’t turn out as expected. We can see how those substitutions (especially the oat flour) would cause that. Let us know if you try it out again as written.

  15. Francesca says

    These are my favorite gingerbread cookies! Every Christmas I make them and I keep coming back to this recipe, despite trying so many other ones! My changes: 1 regular egg and no gf flour, just a mix of spelt and APF. Thanks!

  16. Amanda says

    I tried to substitute AP flour for the gluten free like it said in the notes and it didn’t work at all! The dough never came together and I ended up adding some more flour and cornstarch which made it worse! I added some almond milk to try and save it but the flavor is pretty off now! Super bummed out

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Amanda, sorry about that. These are first and foremost GF cookies so modifying them to be otherwise is always a gamble. Sorry that didn’t work out!

  17. KDKH says

    I rolled out the dough and used cookie cutters and the dough was wonderful – not too sticky like most gluten-free recipes. For most of the cookies, we lightly sprinkled sugar on top before baking, as one of the recommended finishes. I think they’re perfect, but I think my husband wants them a little sweeter, so I might try the glaze drizzle.

  18. Lauren says

    I would like to make the glaze but I am making for friends who have nut allergies. Can I substitute another dairy & nut free milk? Have you had success with another vegan glaze that may work well for these cookies? Thanks for your time.

  19. Kelsey says

    Hey! I am interested in making several of your V/GF holiday cookie recipes to gift to friends this year and I was just wondering… what is the difference between this recipe and the V/GF gingerbread men recipe? Trying to decide which one to make! Which is your personal favorite? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      What a great idea! These ones are a little more fluffy and buttery, while the others are more of a classic gingerbread. Hope that helps!

  20. Kate says

    Have you ever rolled these into a cylinder and cut them like the old time “refrigerator” cookies? The recipe sounds great. I’m planning on trying them!

  21. Amy says

    These were so easy to make and turned out great! Paired with spiced cider on a cold night= perfect!
    My partner and I were too busy talking as we were scooping the dough and ended up making these into smaller cookies-far more than the 15 the recipe aims for. Happy to report that they are tasty as smaller cookies as well.
    Next time I think I will take the time to add freshly grated ginger and just a bit of cayenne pepper for an added kick.
    Sub (for others’ reference):
    Didn’thave molasses and used maple syrup
    Didn’t have reg sugar so used coconut sugar

    10/10 would make again!

  22. Aggie says

    These are delicious – perfect for traditional holiday baking with a Gluten Free twist!! The molasses and ginger is a perfect spice + sweet pairing, and the dough was very easy to work with. I’d like to try this as a gingerbread man next time. Also a nice pair to the vegan egg nog ❤️

  23. bel says

    These were sooooooo good!! I used AP flour, subbed honey instead of molasses, and added lots and lots of freshly grated ginger.

  24. Sandra says

    Question about the aquafaba – I see it in several of your gluten free cookie recipes. We aren’t vegan though we do avoid dairy. Chickpeas aren’t something we use at all so hate to buy them just for the liquid. Can I just add an egg in place of aquafaba in these recipes? Thanks so much!

  25. Chris says

    Not bad for first time baking this. I used 2-1/2 Tbsp of ground ginger and thought it could have used more. The recipe didn’t say ground, fresh or candied ginger, wondering which would be better? Sweet enough without the icing. Thanks for the recipe. Will try this again sometime.

  26. Amy says

    I loved the texture but didn’t like the spice combination. I was craving ginger cookies, but this was more spice. ‘ll make it again, but perhaps leave out the other spices and only use ginger.

  27. Taylor says

    Hello,

    If I use 2 1/3 cups all-purpose flour will I still need to add cornstarch? I do not have cornstarch, so I was wondering what the role it plays in this recipe and whether or not it can be omitted.

    They look very delicious. I can’t wait to try to make them.

    Thank you in advance…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taylor, we haven’t tried it with all purpose, but it should work. We’d still recommend adding a little cornstarch as it helps provide some structure. Let us know if you try it!

  28. Sue says

    Lovely..i used real ginger from my garden plus eggs and next time will add chunks of glazed ginger in as well…thanks for a user friendly recipe…hard to stop at just one bikky though.

  29. Jessica says

    I made this with earth balance and unbleached all purpose flour. I liked them! I don’t know if I would call them ginger cookies, more like just spice cookies to me. But I was happy with that and they were perfect for Christmas. I rolled in cinnamon sugar and made the glaze using Trader Joe’s pumpkin spice almond beverage.

  30. Stacey says

    I made this with regular flour following the recipe otherwise but the dough was very powdery and hard to shape. Any suggestions to help avoid this? Or save the dough so I can salvage it?

  31. Brittany says

    For the nut free option, how much corn starch do you need to add? Can you sub the almond for regular flour if you’re not gf?

  32. Laura says

    This recipe is amazing! I substituted coconut oil for the vegan butter and it worked beautifully. I also didn’t chill the dough as long (only 15 min) because I didn’t want the coconut oil to harden too much. I also followed a previous commenter’s idea of using two thirds blackstrap molasses and one third maple syrup. They came out absolutely delicious: soft in the middle with crunchy edges. I haven’t added the glaze yet but plan on it! Thanks as always for the foolproof gluten free and vegan recipes!

  33. Lynn says

    Thanks so much for this recipe! Made it with a GF flour mix + sunflower seed flour (allergic to nuts, dairy and have Celiac disease) but minus the starch because I forgot it. They turned out great — just needed a little more time in the oven.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Lynn. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  34. Allison says

    Hi! In baking, are blackstrap molasses and molasses interchangeable? These cookies look delicious, and I’d love to make your recipe. I just don’t want to mess them up by using the wrong ingredient. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but think you could use it in a 1:1 ratio! Let us know if you give it a try.